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Disappointing ribs

I tried my hand at ribs tonight and was disappointed. The ribs were tough with a lot of fat. I used car wash Mikes method. 225 for three hours, mist every hour with apple juice/ACV, 250 for 2 1/2 hours and then mop and 15 more minutes at 275. The ribs bent in half easily, the meat receded from the bone an inch and a half but. They were juicy with great flavor but super fatty and FAR from fall off the bone....Are there any cuts of ribs with less fat?


  • Chris_WangChris_Wang Posts: 1,253
    What cut of ribs were they?

    Ball Ground, GA

    ATL Sports Homer


  • Tbonez3858Tbonez3858 Posts: 61
    Baby back..Is St Louis better?
  • AdamdAdamd Posts: 160
    Maybe you just got a bad set of ribs. 
  • Chris_WangChris_Wang Posts: 1,253
    IMHO, yeah... St. Louis is the way to go. SWMBO loves spare ribs, so that's what we do. Check out Aaron Franklin's ribs on YouTube (BBQ with Franklin). That's what we do. Good luck next time!

    Ball Ground, GA

    ATL Sports Homer


  • Chris_WangChris_Wang Posts: 1,253
    BTW, I have the original Dreamland BBQ in Tuscaloosa to thank for our love of spare ribs. "Son, we got ribs, ribs, or ribs...whatchoo want???"

    Ball Ground, GA

    ATL Sports Homer


  • Philly35Philly35 Posts: 639
    I had bad luck on car wash mikes method too using baby backs. I think I need to use spare ribs nextime too.
  • n2wdwn2wdw Posts: 47
    I think you have to cut off alot of the fat  before you apply rub.  First take off the membrane, and then cut off alot of the fat.  I do this with beef ribs (my favorite) and they turn out great.  Same thing for pork ribs.
  • RV10FlyerRV10Flyer Posts: 135
    Sounds like the ribs were not trimmed well from the butcher.  I've used Car Wash Mike's method a few times and the ribs were great (although I didn't spritz or mop).  I'd give it another shot; maybe buy ribs from another source first.

    North Texas

    XL BGE

  • Ragtop99Ragtop99 Posts: 1,377
    edited July 2013
    I cut off the fat where there are big layers and try to expose the meat.  Look at the thicker end of the ribs and you'll see a layer of fat sandwiched in between the meat on the smaller length ribs.  I'll open that up and get most of the fat out.  If you go too far, you'll end up separating the meat from the bone. If it happens, don't worry, you can cook that up too.  I'll also remove the membrane. Takes about 10 minutes a slab with St Louis style.

    I do mine without foil and misting, but that's another topic. ;)

    Cooking on an XL and Medium in Bethesda, MD.
  • SkiddymarkerSkiddymarker Posts: 7,214
    St Louis style is an easier cook, they are more evenly shaped with less fat. Get the hang of them, then move to BB. You will know when to trim and when not to.  
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • DuganboyDuganboy Posts: 1,118
    I never have to trim baby backs, but a lot of times the St. Louis spares I get require quite a bit of fat removal.

    Wife prefers BB's and I always buy the smallest ones I can find.
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